KondiDoc: технологические расчеты в кондитерском производстве
To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fruit bodies → No. 052 "Blue Lake" → No. 052 → Consolidated recipe

Consolidated recipe: No. 052 "Blue Lake"

No. 052
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 170.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 301.71 298.99 51.35 50.89 
Total19.9 80.1 1005.23 805.53 171.09 137.10 
Losses 0.52%4.19 0.71 
Output19.9 80.1 1000.00 801.34 136.39 
Losses before baking/boiling, shrinkage 0.26014%80.1 2.62 2.10 0.45 0.36 
Losses after baking/boiling, shrinkage 0.26014%80.1 2.62 2.10 0.45 0.36 
List of recipes
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 119.74 kg phases
in kind
in solids
in kind
in solids
1Sign up
2water—  258.21 —   30.92 —   
3Fruit and berry supply60.0 53.43 32.06 6.40 3.84 
4Citrus pectin (E440)90.0 25.54 22.99 3.06 2.75 
5Citric acid (E330)91.2 8.12 7.41 0.97 0.89 
6Sign up
Total28.0 72.0 1015.20 730.95 121.56 87.52 
Losses 1.5%10.95 1.31 
Output28.0 72.0 1000.00 720.00 119.74 86.21 
Losses before baking/boiling, shrinkage 0.7487%72.0 7.60 5.47 0.91 0.66 
Losses after baking/boiling, shrinkage 0.7487%72.0 7.60 5.47 0.91 0.66 
Consolidated recipe, k=1.005488
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 170.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8580.17 80.05 80.61 80.48 
2Chocolate glaze [Skurikhin]99.1 51.35 50.89 51.63 51.17 
3water—  30.92 —   31.09 —   
4Fruit and berry supply60.0 6.40 3.84 6.43 3.86 
5Citrus pectin (E440)90.0 3.06 2.75 3.07 2.77 
6Sign up91.2 0.97 0.89 0.98 0.89 
7Essence of fruit and berry—  0.048—   0.048—   
Total172.91 138.41 173.86 139.17 
Total phase loss 1.5%2.02 
Other losses 0.55%0.76 
General losses 2.0%2.78 
Output80.1 170.20 136.39 170.20 136.39 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on No. 052 "Blue Lake" contained in handbooks:

calculations, forms, documents: